Apple Honey Tapioca Pudding Recipes

APPLE TAPIOCA PUDDING

Steps:

• Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
• Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
• Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
• Mix in raisins if desired; serve warm.

APPLE HONEY TAPIOCA PUDDING

Steps:

• In a Dutch oven, combine the first 6 ingredients. Cover and simmer just until apples are tender. , Using a slotted spoon, transfer apples to a bowl. Add water and tapioca to pan. Cook and stir until thickened and clear. Pour over apples. Serve warm with cream, ice cream or whipped cream.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

FRUIT JUICE TAPIOCA PUDDING

Steps:

• Mix all ingredients in medium saucepan. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.

APPLE HONEY TAPIOCA PUDDING

Steps:

• In a Dutch oven, combine the first 6 ingredients. Cover and simmer just until apples are tender. , Using a slotted spoon, transfer apples to a bowl. Add water and tapioca to pan. Cook and stir until thickened and clear. Pour over apples. Serve warm with cream, ice cream or whipped cream.

APPLE TAPIOCA PUDDING

Steps:

• Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
• Note that minute tapioca requires no soaking.
• Cook in double boiler until transparent.
• Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
• Pour over the tapioca and bake in a moderate oven till apples are soft.
• Serve with sugar and cream or a custard sauce.
• Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.

REFRESHING APPLE TAPIOCA PUDDING

Steps:

• Put the 6 first ingredients in a casserole.
• Cook at medium heat, stirring constantly, about 15 minutes or until it thickens.
• Let cool to room temperature.
• Add the applesauce and whisk.
• Put in indivudual dessert dishes and put in the fridge at least 2 hours.
• Serve cold, with a slice of apple as a garnish.
• It's important to stir constantly if you don't want your tapioca to stick together.

HONEY-APPLE BREAD PUDDING

Steps:

• Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
• On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
• Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes - you'll be able to tell when it begins to brown and smells nutty.
• Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
• In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
• Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
• Cool for at least 15 minutes, then cut into squares and serve, preferably warm.

APPLE-HONEY TAPIOCA

Steps:

• Mix water and tapioca in medium bowl. Let stand 5 min.
• Meanwhile, mix remaining ingredients in large skillet. Bring to boil on medium heat, stirring frequently. Reduce heat to low; cover. Simmer 10 min. or just until apples are tender.
• Stir in tapioca mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 20 min.; stir. Serve warm. Store leftover dessert in refrigerator.